Greek Yogurt Parfait with House-Made Granola and Mixed Berry Compote

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.

Roughly chop the raw almonds and walnuts into smaller pieces.

In a large mixing bowl, combine 1 cup old-fashioned rolled oats, the chopped almonds and walnuts, 2 tablespoons pumpkin seeds, 1 tablespoon chia seeds, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon sea salt.

In a small saucepan over low heat, melt 2 tablespoons coconut oil. Remove from heat and stir in 2 tablespoons honey and 1 teaspoon vanilla extract.

Pour the liquid mixture over the dry ingredients and stir until everything is evenly coated.

Spread the granola mixture in an even layer on the prepared baking sheet.

Bake for 20-25 minutes, stirring gently halfway through, until golden brown and fragrant. Watch carefully in the final minutes to prevent burning.

Remove from the oven and let cool completely on the baking sheet (the granola will crisp up as it cools).

While the granola bakes, prepare the berry compote. Wash all berries thoroughly.

Hull and quarter the strawberries. Leave blueberries whole and gently rinse raspberries.

In a medium saucepan, combine all berries, 2 tablespoons water, and 1 tablespoon honey.

Zest half the lemon directly into the saucepan, then squeeze in 1 teaspoon of fresh lemon juice.

Bring the mixture to a gentle simmer over medium-low heat and cook for 5-7 minutes, stirring occasionally, until the berries break down slightly and release their juices but still maintain some shape.

Remove from heat and let cool completely.

To assemble each parfait: In a glass or bowl, layer 1/2 cup Greek yogurt, 2 tablespoons berry compote, 1/4 cup granola, another 1/2 cup Greek yogurt, 2 more tablespoons berry compote, and top with another 1/4 cup granola.

Serve immediately or refrigerate the yogurt and compote separately from the granola (to maintain crunch) and assemble just before serving.